Coffee enemas for detox, liver support, and glutathione boost

When most people hear the term “coffee enema” they think, “Oh, gross!” But before you click the back button, consider the following; coffee enemas have been known to:

• greatly relieve chronic pain
• help boost energy levels
• relieve depression
• improve mental clarity and sluggishness
• ease die-off symptoms during cleanse regimens
• aid elimination of parasites and sludgy buildup from years of slow intestinal action 
• help improve digestion

Enemas have been a regular part of medical treatment around the world since at least 1500 BC. Coffee enemas are believed to have been created in the 1920s; in fact, they were listed as a standard of care in the Merck Manual until 1977, when they were removed due to lack of room. Coffee enemas are an integral part of the renowned Gerson cancer therapy, and the National Institutes of Health recently allocated $1.4 million for research on the use of coffee enemas and dietary therapy for treating pancreatic cancer.

Why Do Coffee Enemas?

The modern environment is hard on our bodies. We cope with environmental toxins in our air, water, food, and the many products we use each day. It’s simply impossible to avoid all toxins. The liver is one of the main organs in charge of detoxification, metabolizing many toxins and escorting them via bile to the gallbladder, where they are then sent to the colon for removal. The catch: bile is reused up to ten times. In the past when our environment was cleaner, this recycling system worked fine. Today, however, the toxic burden is so great that it may overwhelm this system, increasing the body’s toxic load and hence the risk for disease.

The Most Powerful Benefit of the Coffee Enema: Detoxification!

In addition to the long list of benefits above, coffee enemas are known to be a powerful tool for detoxification:

• Liver Detoxification: The caffeine in coffee dilates the liver’s bile ducts, facilitating elimination of toxins trapped in the liver.
• Blood Purification: The lower colon is designed to re-absorb liquids from waste. Here, two palmitic acids in coffee -- kahweol and cafestol palmitate -- are absorbed into the portal vein system, which leads directly to your liver. These palmitic acids boost one of the body’s most powerful detoxifier, the glutathione s-transferase (GST) enzyme system, by up to 700 percent! GST captures and metabolizes toxins and binds them with reduced glutathione (the body’s master antioxidant) in the liver and escorts them out of the body via the colon. All of your blood passes through the liver every three minutes. Because a coffee enema is typically held for 15 minutes, it facilitates the elimination of toxins, purifies the blood, and prevents the reabsorption and recycling of toxic bile. Who wouldn’t want that?
• Improves Tone and Motility of the Colon: It is believed the theophylline compound in coffee causes blood vessels in the colon to dilate, enhancing blood flow and improving muscle tone and motility. In addition, the enemas help neutralize common toxins in liver and intestinal tissue, supporting repair and regeneration and improving function.

I Don’t Drink Coffee … Will I Get A Coffee Buzz?

Only the palmitic acid and other valuable compounds are carried to the liver from a coffee enema. The coffee itself remains in the lower colon until it is eliminated. A coffee enema engages different metabolic pathways than drinking it. Most people who don’t tolerate coffee have no problem with coffee enemas, and, in fact, many say they produce a calm, clear mind. People who are very fragile or sensitive may want to start with a very diluted coffee solution in case the detox overstimulates their system.

Cautions and Tips

Potential risks can be averted with common sense and attention:

• No hot coffee: The rectum has no nerves after ¾ inch, so each time you prepare an enema, make sure to dip your entire hand into the water for a full 5 seconds to test the temperature. The water should be warm, not hot.
• Physical damage to the rectum: The tissues in the rectum are delicate. Use a rounded enema tip, move slowly, and use plenty of lubricant. Only insert the tip as far as your little finger’s length, or less.
• Consider minerals: When doing coffee enemas regularly, you are not recycling bile salts (minerals) as much as before. Increase mineral rich foods and consider mineral supplements.
• Choose organic coffee: Many countries still grow coffee using chemicals banned in the U.S.. Additionally, instant coffee can be contaminated with gluten. Use organic coffee only. Look for coffees that have higher levels of the beneficial active compounds.
• Use a non-toxic setup: Use a metal bucket or silicone bag and silicone tubing. The acidity of coffee can leach toxins from a rubber or plastic enema bag or tubing. Seeking Health offers non-toxic stainless steel and silicone enema kits.

Okay, So How Do I Do This?

Ask my office for detailed directions on how to perform a coffee enema. Some guidance will help make the experience less awkward and more successful. And who knows? You may find yourself becoming an advocate of this time-tested health remedy.

Hidden gluten in medications and home and body products

So you’re officially gluten-free. You have your kitchen and shopping lists dialed in and you know how to look for hidden gluten in packaged foods. Ready to go! But wait -- did you know that some body products and household items, as well as over-the-counter (OTC) and prescription medications contain hidden gluten? These items can be the source for ongoing immune activation for those with celiac disease and non-celiac gluten sensitivity. Additionally, many people with autoimmune conditions experience cross-reactions with corn, a filler used in many medications that the body can mistake for gluten.

Keeping Gluten Out Of Medications and Supplements

Most medications and many supplements contain fillers or excipients that perform several functions: they provide bulk, lubricate ingredients, or help the tablet disintegrate in the gut. Many of these ingredients are sourced from wheat, barley, or corn. Cross-contamination in the factory can also be an issue.
The FDA monitors active ingredients closely; excipients, however, are only required to be an FDA-approved substance. We assume brand name and generic drugs will be the same, but in fact, generic drug fillers may be different than the brand name version. This means you need to read the label to determine GF status. In addition, manufacturers change the inactive ingredients in products regularly, so a periodic check of ingredients is necessary on all products. Tip: keep an eye out for labeling changes that include “New and improved,” “New formulation,” “New product appearance,” or “New manufacturer.”
Apparently, some diabetes medications contain gluten; while a diabetic may not be sensitive to gluten in the same way as someone with celiac disease, gluten has been shown to cross-react with pancreatic islet cells (in the case of Type 1 diabetes). Some thyroid meds also have gluten or corn fillers, which cause immune cross-reactions for patients.
Below are some commonly used excipients and their sources:

• Pre-gelatinized starch (corn, wheat, potato, tapioca)
• Sodium starch glycolate (commonly potato, but has other starch sources) (Any product containing pre-gelatinized starch and sodium starch glycolate are to be avoided if not specifically labeled GF)
• Be on the lookout for any starches; they are primarily derived from corn, potato, and tapioca, however they have been known to contain starch from wheat
• Maltodextrin (corn, wheat, potato, rice)
• Dextri-maltose (barley malt)
• Dextrins (primarily corn and potato, but can come from wheat, rice, tapioca)
• Dextrans (sugar)
• Dextrose (corn starch)
• Dextrate (starch -- source not listed)
• Maltodextrin (corn, wheat, potato, rice)
• Sodium starch glycolate (commonly potato; can come from any starch source)

Useful Tips for Avoiding Hidden Gluten In Medications

1. Read those ingredient labels! Become familiar with gluten/corn-based fillers. Keep an eye out for key labeling terms that indicate the need for deeper inspection!
2. If uncertain, ask your pharmacist. Although drug experts, pharmacists may not know the source for an ingredient and may need to call the producer to ask.
3. Call the drug company yourself. Ask your pharmacist for the number or find it online.
4. Ask ahead about hospital medications; some inpatient meds for surgery, radiology and other procedures contain gluten. Explain the potential risks to your health and demand verification.
5. Remind your doctor that you will be checking into the GF status of your medications and ask for first- and second-choice medications. This can save you time and help avoid problematic gaps in medication.
6. When generic medication is available your insurance company may not approve brand name labels. If you need to go with the brand name for health reasons, call your insurance company and ask how to obtain approval for the more expensive medication.
7. If you require an unusual medication that does not offer a GF option, find a compounding pharmacy that will make a custom GF medication for you.
8. Remember to periodically re-confirm the GF status of your medications and supplements.

What About the Rest of the House?

Manufacturers often use gluten or wheat flour to aid the manufacturing process for non-food items, such as fillers, lubricants or absorbents, and gluten-based ingredients are common in certain body products. While gluten is not absorbed through the skin, it is possible to transfer traces from your hands or face to your mouth, where it can be swallowed and cause a reaction. Children are prone to putting fingers and items they touch in their mouths, so monitor them closely if they have a gluten sensitivity.
Below are some common body and household items that can have hidden gluten. Look for a GF label, and if you see an unfamiliar ingredient, don’t hesitate to call the company and ask about its source:

• Lip stick and lip balm
• Sunscreen
• Children's stickers
• Price tag stickers
• Stamps and envelopes
• Cough syrup
• Shampoo
• Toothpaste
• Lotions
• Soaps
• Mouthwash
• Cosmetics 
• Play dough
• Laundry detergent
• Pet food

As you can see, gluten can lurk in plenty of places past the dinner plate, potentially throwing a wrench in your gluten-free lifestyle. If you are gluten-free yet still experience gluten-related symptoms, it is worth checking the labels on all medications, supplements, and household and body products for ingredients that contain gluten. With good label-reading habits and an eye for hidden gluten, you can create a safe and healthy gluten-free environment for you and your family.

As always feel free to contact my office with any questions. Have a great memorial day weekend!
Joshua Huffman, D.C., D.A.C.N.B., D.A.B.A.A.H.P., D.A.A.I.M., F.I.C.T.

How to avoid hidden sources of gluten

Congratulations, you’ve gone gluten free to improve your health! Perhaps you have celiac disease, or non-celiac gluten sensitivity, both of which require avoidance of gluten for optimal health. You know to avoid wheat, barley, rye, triticale, einkorn, farro, kamut, spelt, farina, emmer, durum, and semolina, plus most oats because they are commonly cross-contaminated with gluten grains in the field or factory. That pretty much sums it up, right?

Well, not quite. Gluten can actually reside as a hidden component in many common food ingredients, which can make food shopping, restaurants, travel, and potlucks a risky business. In this article, we’ll offer some guidelines for successfully navigating this tricky terrain.

Navigating Food Labels

Manufacturers are not presently required to identify gluten as an ingredient on labels. Just because a product doesn’t list a gluten grain, doesn’t mean it’s gluten-free.

Your greatest tool in determining what is safe to eat is to read food labels, and become familiar with stealthy ingredients that may include gluten. Have you ever seen an ingredient that you can’t identify? If so, it’s best to avoid it. Here is a (non-exhaustive) list of some common ingredients that can contain gluten:

• Malt, and barley malt
• Food starch and modified starch
• Dextrin and maltodextrin -- sourced from corn or wheat
• HPP = Hydrolyzed Plant Protein
• HVP = Hydrolyzed Vegetable Protein
• TVP = Texturized Vegetable Protein
• “Natural flavor”
• “Spices”
• “Artificial flavor”
• Brewer’s yeast
• Gelatinized and pregelatinized starch
• Brown rice syrup

Pre-packaged foods can add a challenge as well. Below are some common foods that may have gluten in them. Look for a certified GF label if you aren’t sure; otherwise, pass it up.

• Soy sauce (a good replacement is coconut aminos, or wheat-free tamari -- 100% soy)
• Many salad dressings use gluten thickener
• Gravies, sauces, marinades
• Fish sauce (common in Thai restaurants)
• Canned and boxed soups
• Soup mix
• Bouillon
• Licorice candy
• Instant coffee
• Coffee substitutes
• Condiments
• Puddings and pie fillings
• Processed meats (gluten is used as a binder in cold cuts, hot dogs, sausages, and some specialty/reformed meats)
• Many reduced-fat and ready-made foods have binder starches sourced from wheat
• Ice cream –- look out for added gluten (cookie dough, anyone?) and beware of scoop cross - contamination where ice cream is served
• Mashed potatoes
• Imitation crab
• Some wasabi
• Vegan meat substitutes
• Chips (factory cross-contamination)
• Beer
• White sauce (made from a wheat flour roux)
• Worcestershire
• Communion wafer (ask your church about bringing your own GF version)
• All Chinese condiments contain wheat, including soy, oyster, hoisin, and bean sauces
• Some spice companies use glutenous fillers; use only pure, high-quality herbs and spices with no fillers

The Restaurant Dilemma

Restaurants can pose their own challenges. Here are some things to look out for:

• Fried food; those delectable fries may have been cooked in the same oil that fried the onion rings doused in wheat batter
• Vegetables may have been par-boiled in the pasta water
• At Asian restaurants, you may ask for GF but the busy chef may not be looking at the ingredients on the hoisin or fish sauce; ask for no sauce if uncertain.
• GF foods may be prepared on the same surfaces or with the same utensils that glutenous foods touch.

If you are uncertain at a restaurant, talk to the chef directly. If you aren’t happy with the answer, don’t eat there. Many restaurants are becoming aware of the need for truly GF foods, but it’s always good to make sure they are careful about food prep. Ask friends, and ask local online GF groups about recommended eateries.

Gluten Free Shopping: When In Doubt, Go Without!

When you are new to eating GF, restaurants and grocery shopping can be daunting, but the more you do it, the better you’ll get at determining what goes in your belly. If you aren’t sure, don’t eat it. Ask questions, read ingredient labels; just because those noodles say, “Rice” on the front, that doesn’t mean they don’t have a gluten grain added in. “Wheat-free” doesn’t necessarily mean gluten free. Lastly, always check product labels for warnings that state a food is produced in a factory that also makes gluten-based products; if it is, cross-contamination could be an issue.

The more you do it, the more natural it becomes, and soon you will be navigating your gluten-free life with ease.

Gluten cross-reactivity with non-gluten foods

Non-gluten grain options include: rice, corn, amaranth, millet, quinoa, sorghum, teff, and buckwheat (not actually in the wheat family). However, these grains can cross-react with gluten in some people. This means their body recognizes them as gluten and responds with a reaction. An elimination/provocation diet or food sensitivity test  can let you know which grains are safe to eat. Dairy is another food that commonly cross-reacts with gluten, as is coffee. If your gluten-free diet is not helping you feel better you may need to consider cross-reactive foods.

Diet soda, artificially-sweetened foods

Though it does not actually contain gluten, the artificial sweetener aspartame is recognized as a serious offender for many with gluten intolerance or celiac disease. Since aspartame often triggers similar allergic symptoms, including severe stomach pain and bloating, avoiding it can spare you the pain and suffering.

Manage diabetes with functional medicine

Anyone with diabetes knows it’s important to manage insulin levels. In my office we offer unique tools to support healthy levels of insulin and blood sugar -- including diet, exercise, stress management, detoxification, and maximizing essential nutrients. For you to understand how all these tools apply, it’s helpful to know how insulin works.

Insulin and Blood Sugar: A Balancing Act

Insulin helps keep glucose (sugar) levels in the bloodstream within normal range. When you eat, carbohydrates are broken down into glucose, our primary energy source. When glucose enters the bloodstream, the pancreas responds by producing insulin, which enables glucose to enter the body’s tissues. Excess glucose is stored in the liver; when needed to sustain blood sugar between meals, the liver releases sugar and the pancreas responds with more insulin to help it enter cells. This balancing act keeps the amount of sugar in the bloodstream stable.
When the pancreas secretes little or no insulin (type I diabetes), when your body doesn’t produce enough insulin, or when your cells are resistant to insulin (insulin resistance, common in type II diabetes), sugar levels in the bloodstream can get too high. Chronic high blood sugar can lead to complications such as blindness, nerve damage, and kidney damage.

Managing Insulin with a Multi-Faceted Approach

Certain environmental and lifestyle factors increase the need for insulin, which is a problem when the body can’t produce enough.

Diet

What you eat directly affects your blood sugar and insulin levels.

• Not eating regularly, and eating larger meals causes drops and spikes in blood sugar and insulin, driving insulin resistance  If blood sugar is a problem, it is better to eat smaller, more frequent meals to keep blood sugar and insulin levels stable.
• Processed and fast foods drive inflammation, which causes insulin resistance and other disease processes. It also increases cortisol levels, which can increase blood sugar levels.
• Food sensitivities cause immune and inflammatory responses, which causes insulin resistance. Many people have food sensitivities they don’t know about.
• Pay attention to Glycemic Index and Glycemic Load. Glycemic index measures the insulin response your body has after eating a food. The higher the number, the more insulin your pancreas needs to secrete. Glycemic load is the amount of that food eaten.

Exercise

Fat cells have insulin receptors. Exercise burns calories and fat; fewer cells mean less need for insulin. And, when you exercise, your muscles need more energy to fire and insulin receptor sites become more receptive. Even a short walk can reduce blood sugar levels and insulin demands dramatically.

Stress

Up to 90 percent of doctor visits are related to chronic stress. Stress has big impact on insulin by:

• decreasing insulin receptor sensitivity, which means the body must make more insulin to have the same response to blood sugar.
• elevating cortisol, which can raise blood sugar levels.
• causing the liver to raise blood sugar (the body’s way of increasing energy to handle stressful situations). Raised blood sugar means more need for insulin.

Toxins

Toxins are found throughout our environment -- in body products, food, air, and water. The body gets overworked trying to deal with them, causing inflammation and increasing insulin resistance. Inflammation shuts down receptor sites, requiring the body to make more insulin.

Essential Nutrients

Essential nutrients are necessary for healthy bodily function. Key nutrients commonly lacking in patients with blood sugar issues are:

• Alpha-Lipoic Acid -- Alpha-lipoic acid is one of the main nutrients responsible for making sugar into energy. Anti-inflammatory and anti-oxidant, it helps reduce insulin resistance.
• Magnesium -- Diabetics tend to utilize magnesium faster than non-diabetics. Magnesium is responsible for making energy, helps muscles and nerves fire, and is responsible for over 300 processes in the body. Low magnesium can contribute to constipation, depression, and high blood pressure.
• Zinc -- Excess inflammation causes you to use more zinc than normal. Because diabetes is rooted in inflammation, a lot of diabetics are low in zinc. An important nutrient to the pancreas, it plays a role in almost 300 reactions in the body.
• B-Vitamins -- The b-vitamins play a role in almost every cellular process. Diabetic medications can deplete b-vitamins.
• Chromium -- Chromium helps make insulin receptor sites receptive to insulin, helping lower blood sugar levels.

A Multi-Faceted Approach is Key

For proper diabetes management, we must provide adequate exercise, proper nutrition, and manageable stress levels. As a functional health provider, I understand that you have unique needs and am prepared to help you develop a customized action plan to manage your blood sugar and insulin levels. If you or someone you love is struggling with complications of diabetes or metabolic syndrome please feel free to contact my office. We can set up a free 5 minute phone consultation to share with you more on our approach. Have a great week!

Dr. Joshua Huffman
Board Certified in Chiropractic Neurology, Integrative Medicine, and Integrative Cancer Therapy

Grow "thin" gut bacteria by eating more veggies

We’ve all heard that a high-fiber diet is good for health because it keeps the digestive system moving. As it turns out, fiber also plays a more important role than we suspected. To understand why, we need to take a look at the gut microbiome -- the community of microorganisms that live in the digestive tract.
Trillions of bacteria live in the human gut –- they account for ten times more cells than in the human body -- and they play vital roles in our metabolism and health. It’s a mutually beneficial relationship; the bacteria happily feed on dietary fiber while they perform a variety of duties, including helping to make vitamins B and K, repressing growth of harmful microorganisms, and breaking down and fermenting dietary fiber. This breakdown of fiber results in a release of beneficial, anti-inflammatory short chain fatty acids that are a vital energy source for our bodies.
In recent research, the firmicutes and bacteroidetes classes of gut bacteria have received a lot of attention. Multiple studies show that obese people have a higher concentration of firmicutes than bacteroidetes, while in lean people the bacteroidetes predominate (to help keep it straight, think of fermicutes as “fat” and bacteroidetes as “bony”). Moreover, when the diet is high in fat, the obesity-friendly firmicutes increase (the exception being a ketogenic diet), yet a high-fiber diet helps bacteroidetes increase. In addition, researchers observed that overgrowth of firmicutes led to chronic systemic inflammation, which is known to contribute to common health problems such as metabolic syndrome, diabetes and heart disease. The message: Though they both have jobs to do, you want your bacteroidetes to be stronger than your firmicutes.

Feeding The Magnificent Microbes

One might wish to rid the body of the firmicutes microbes, yet this can actually open the pathway to overgrowth of candida albicans, or a yeast infection, which leads to problems of its own. Instead, supporting a healthy population of bacteroidetes is the key, and this is done by supplying ample prebiotics in the diet. Prebiotics are non-digestible carbohydrates –- in the form of dietary fiber –- that serve as food for the bacteria in your gut.
To keep a healthy balance of bacteria in the gut, an ample supply of fiber-rich plant foods is necessary. These foods should be part of a diet that includes plenty of good fats, vitamins and micronutrients, and avoids bad fats, excess refined sugars, processed/junk foods, and excess alcohol. Good forms of dietary fiber include: All vegetables but especially artichokes, peas, broccoli, and Brussels sprouts; fruits; and beans. Your mother was right, even if she didn’t know the whole truth: Veggies are good for you!
In addition to a diet strong in prebiotic fiber, you can help support a healthy gut environment by using supplemental probiotics: Live, "friendly” bacteria that bolster your gut's population of healthy microbes. For probiotics to work, there must be a sufficient number of live bacteria present in the product (read your labels!) to survive the acidic environment of the stomach, and reach the large intestine. I routinely encourage my patients to take a multi-strain probiotic with at least 25 billion organisms. Your dietary fiber (prebiotics) acts as food to nourish these friendly probiotic bacteria, and ensures their growth and colonization. This combination of pre- and probiotic support can be vital for insuring a healthy gut.
Fermented foods such as sauerkraut, kimchee, kombucha, and yogurt contain live microbes, and can also help boost the probiotic content of your digestive tract. One caution; not all fermented foods have live cultures, and it’s the live ones you want. Again, read your labels!
Medications, hygiene, age, health status, and stress can also influence your gut microbe balance. Eating a fiber-strong, gut-friendly diet and supplementing with probiotics and fermented foods is one of your best strategies for supporting gut health. Have a great week! God Bless!

Dr. Joshua Huffman
Chiropractic Neurologist

What causes a hangover

It’s no secret that drinking too much alcohol can cause a hangover. Have you ever wondered what goes on inside your body that could cause so much suffering? The facts are intriguing, and may even change how much you drink.

The formal term for hangover is veisalgia, from kveis, the Norwegian word for “uneasiness following debauchery,” and algia, the Greek word for pain. Generally, the more drinks consumed, the worse the hangover. Some common symptoms of hangover include:

• General malaise
• Headache
• Nausea
• Fatigue
• Dehydration
• Anxiety
• Difficulty Sleeping

While we don’t know why all the symptoms of hangover occur, scientists have uncovered some unique facts behind the physiology of the common symptoms.

Vasopressin Inhibition: Enter Dehydration

Alcohol consumption blocks the production of vasopressin, a hormone that promotes water absorption in the body. Without enough vasopressin, the body sends water directly to the kidneys for elimination. Ever notice how much you run to the restroom when you’re out for drinks? Studies have shown that drinking about 250ml of an alcoholic beverage causes the body to expel 800 to 1000ml of water; a four-to-one loss!

This diuretic effect helps create the fatigue and dry mouth. And that headache? During dehydration, the body’s organs compensate by stealing water from the brain, causing it to reduce in size and pull on the membranes connecting it to the skull. Ouch!

Frequent urination also depletes the body of magnesium and potassium, critical for proper muscle and nerve function, a lack of which can lead to headaches, fatigue and nausea.

Glycogen Breakdown

Alcohol breaks down the body’s store of glycogen, a key energy source, turning it into glucose that gets expelled in the urine. The resulting lack of glycogen is partly responsible for the weakness, fatigue, and lack of coordination you feel the next day.

The amount of alcohol consumed isn’t the only factor; what kind of alcohol you drink affects you, too. Alcohol contains congeners, toxic byproducts of fermentation. The greatest amounts are found in red wine and dark liquors such as bourbon, brandy, and whiskey, while less is found in clear liquors such as vodka and gin. White wine has the least. Combining different kinds of alcohol compounds the toxic effect. Finally, the carbonation in beer speeds up alcohol absorption; following beer with liquor puts extra strain on the liver to deal with the added toxins, hence the phrase, “Beer before liquor; never sicker.”

Glutathione: Your Hangover Prevention Ally

A product of alcohol that is more toxic than alcohol itself, acetaldehyde, is created when liver breaks down alcohol. The body attacks it with a powerful antioxidant called glutathione. When we drink in moderation, the levels of glutathione in the liver can keep up with the need for detoxification; we feel fine the next day. When we drink too much, the liver’s store of glutathione depletes quickly, allowing toxic acetaldehyde to build.

Glutathione is our body’s most powerful antioxidant; this enzyme is integral for regulating the immune system, and is on the front line of fighting destruction from oxidative stress in the body. You need it to function well. When glutathione is depleted, it sets the stage for destructive inflammatory processes; in fact, studies show a direct correlation between a breakdown in the glutathione system and autoimmune disease.

Glutamine Rebound

The fatigue, stomach irritation, and general malaise that hangovers deliver have been tracked to glutamine rebound. While you drink, alcohol inhibits glutamine, one of the body’s natural stimulants. When you stop drinking, the body responds by producing more than it needs. The increased glutamine stimulates the brain, preventing deep, refreshing levels of sleep, which results in fatigue the next day. Severe glutamine rebound may also be responsible for hangover tremors, anxiety, restlessness, and increased blood pressure.

Alcohol Contributes to Leaky Gut

Alcohol can contribute in a variety ways to leaky gut, a condition where the lining of the intestinal tract becomes over-permeable, allowing foreign particles into the bloodstream and promoting inflammation throughout the body.

For instance, alcohol reduces the body’s production of prostaglandins, substances that help control inflammation. Suppression of prostaglandins allows systemic inflammation to increase, which can trigger or contribute to leaky gut.

Heavy alcohol consumption also damages the lining of the gastrointestinal tract, reducing the body’s ability to extract nutrients from food. This can lead to micronutrient deficiencies that help drive various chronic disease states.

As you can see, excessive alcohol consumption has some pretty serious effects on the body; our casual cultural mindset about the consequences –- a hangover –- gloss over the ugly truth of what happens inside the body when we over-consume alcohol.

Ask my office for hangover prevention and remedy ideas from the world of functional medicine.

New study pegs sugar as main culprit in diabetes

For years, medicine has pegged obesity as the number one cause of diabetes. However, results of a recent large epidemiological study suggest it’s sugar that plays a pivotal role in diabetes. The study also illustrates that how many calories you eat isn't as important as what makes up those calories -- the study found calories from sugar is more damaging than calories from other foods.

Researchers looked at the correlation between sugar availability and diabetes in 175 countries during the last ten years and controlled for such factors as obesity, calories consumed, diet, economic development, activity level, urbanization, tobacco and alcohol use, and aging.

They found the more sugar a population ate the higher the incidence of diabetes, independent of obesity rates. According to Sanjay Basu, MD, PhD, the study’s lead author, “We’re not diminishing the importance of obesity at all, but these data suggest…additional factors contribute to diabetes risk besides obesity and total calorie intake, and that sugar appears to play a prominent role.” The study provides the first large-scale, population-based evidence for the idea that perhaps it’s not just calories, but the type of calories, that matter when looking at diabetes risk.

All calories are not created equal

One thing is clear from the study – although by definition all calories give off the same amount of energy when burned, sugar is uniquely damaging to the body.

The study showed an additional 150 calories from any food source caused a 0.1 percent increase in the population’s diabetes rate whereas an additional 150 calories of sugar caused it to raise a full 1 percent. That’s a ten-fold increase. To put it into perspective, a can of soda contains roughly 150 calories of sugar. Consider the average American consumes 22 teaspoons of added sugar a day, or about 350 calories’ worth, and it’s clear why diabetes is the fastest growing disease in history.

The study also showed the longer a population was exposed to excess sugar, the higher the diabetes rates were. The clincher: Diabetes rates dropped when sugar availability dropped, independent of changes in calorie intake, physical activity, or obesity rates.

Does sugar cause diabetes?

Does sugar cause diabetes? It’s too early to say definitively, but this study clearly shows a correlation and spotlights the need for more research. Dr. Basu suggested sugar affects the liver and pancreas in ways that need more exploration.

What can you do to prevent or manage diabetes?

While there are various forms of diabetes, Type II diabetes, which is caused by diet and lifestyle, accounts for 90 percent of all cases of diabetes.

What can you do to minimize your risk for diabetes? Reducing your sugar intake is a great place to start. In functional medicine we understand that every body is unique. We start with a careful evaluation of your health history, lifestyle, heredity, nutritional status, and environmental risk factors. We help you customize a program that includes diet, exercise, stress management, nutritional support, detoxification, gut health support, and dampening of inflammation -- all of which can dramatically affect your insulin and blood sugar levels and hence your risk of diabetes. This can reverse the path to diabetes and sometimes even the disease itself.

Ask my office for more information on support with blood sugar imbalances and diabetes.